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Chicken Teriyaki Skillet
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This is an easy one pan recipe for Chicken Teriyaki. Only 8 ingredients, and 30 minute Keto, Low Carb, Gluten Free, Paleo.
Kaeleigh Pugliese
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Serving Size
6
servings
Ingredients
2
chicken breasts [cubed]
(cut into bite-sized cubes)
1/2
tbsp
minced garlic
4
cups
shredded cabbage
1
onion
(thinly sliced)
2
cups
broccoli [cut into small florets]
(small florets)
2
cup
carrots
(grated)
2
cups
mushrooms
(quartered)
1/4
cup
soy sauce
1/8
cup
water
1
tbsp
sake
1
tbsp
honey
1/2
tsp
minced ginger
Instructions
For the Teriyaki sauce: Mix the soy sauce, water, mirin, honey, garlic and ginger. Set aside.
Heat up a large sauté pan to a medium/high heat and sauté together all the veggies and chicken for about 5 minutes.
Add the Teriyaki sauce and sauté for another 3 - 5 minutes until the chicken is cooked and the vegetable are done to your preference.
Notes
For a paleo-friendly version, swap the soy sauce for
coconut aminos.